Posted on April 9 2012

Recipe Repeat: Quiche

Of all the sections of the Tartine cookbook, the one I am least looking forward to finishing is the ‘breakfast’ section.  I want that section to last forever.  I absolutely adore brunch.  The first time I made the quiche, it was so early on in this project of mine.  I remember it turnout out well, but I wanted another chance at it.  I knew I could make it better.  I really wanted quiche for our Sunday brunch this week, and I had the tart dough in the freezer.  I considered that a green light for a recipe repeat.

This go ’round, I decided to include spinach and bacon.  A wise choice, I must say, and a definite crowd pleaser.  I was so excited to use these eggs from a friend’s farm.  Such beautiful colors, eh?  I’ve always wanted chickens, but I don’t think we’ll ever have them.  Our lack of yard space is a drop in the pond as compared to our sheer lack of energy to make it happen.  Dan grew up on a farm, and the mere mention of anything reminiscent of farm work goes on his list of “Maybe, but hopefully never.”  The next best thing is getting eggs from friends.  They taste better.

I love brunch so much because it’s such a relaxed and warm way to slow down and enjoy a meal with friends and family.  While our table wasn’t all styled up for the photo, the plates aren’t matching, and egg dye stained my table, it was such a beautiful moment.  We were listening to perfect music, Jack was telling (and retelling) all about the Easter Bunny, and we made plans to fly kites.  Sometimes it just takes moments like this to remind me that relaxing and taking the laid back road when it comes to planning meals is so very rewarding.

Favorite part of the table: My new blue mason jar.  Least favorite: The cow creamer.  I was so excited about this adorable cow, until I saw the milk spew out from its mouth.  Gross!  This guy may just sit on a shelf.  I don’t know why that didn’t cross my mind when I bought it.  No one wants cow vomit in their coffee.  No one.

I love this quiche so much.  I don’t think I will ever use a different base recipe ever.  Using the crème fraîche provides such a silky, delectable end product, I just don’t think I’ll ever be adventurous enough to gamble with any other recipe.  It’s just too risky.

 

P.S. If you like taking pictures or food, and especially all of the above, then you should get involved with the Food Scavenger Photo Hunt!  You could win the Tartine Bread cookbook!

  1. Craig Gardiner says:

    Looks fantastic. I agree about the cream fraiche. I thought it was all about the flavour (so noticeable at Tartine) but as you say it also lends a light silkiness to the texture. Your pastry looks equally as mouth-watering…
    Craig

  2. NicoleD says:

    Ha! I’ve always thought those cow creamers were cute, but never thought of the milk coming out of their mouths. So funny! Yes to blue mason jars! And yes to super cute little boys with Detroit baseball caps!

  3. Liz says:

    Hi Craig and Nicole,

    This looks absolutely delicious, but I can’t seem to find the full on recipe and directions for making this. Do you mind posting/commenting all the necessary ingredients as well as the directions to making this quiche.

    Thanks!

  4. Shelly says:

    Hi Craig and Nicole,

    This looks absolutely delicious, but I can’t seem to find the full on recipe and directions for making this. Do you mind posting/commenting all the necessary ingredients as well as the directions to making this quiche.

    Thanks!

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